The Premium Quality Organic Cocoa Powder from Sri Lanka. Cocoa powder is an unsweetened powder produced by grinding the seeds of the fruit of a tropical evergreen tree called the cacao, or cocoa tree. These seeds, or beans, are first fermented, then dried and roasted. After roasting, the beans have their hulls removed and are then processed to extract their fat, which is known as cocoa butter. The leftover solids are further ground into what eventually is sold as cocoa powder. However, Cocoa powder can be made prior to extracting the Butter as well. This results in a more richer Cocoa with 52-54% fat.
We are cocoa manufacture in Indonesia, small capacity but we concern about the quality. We can do OEM for natural, alkalized, dark brown of black cocoa powder. Please don't hesitate to contact us if you have any inquiries. Best regards,
We supply Alkalized Cocoa Powder with variation Black Cocoa Powder, Natural Cocoa Powder, Brown Alkalized Cocoa Powder, Dark Brown Alkalized Cocoa Powder & Cocoa Butter. Specifications of Cocoa Powder : Type: Natural Cocoa Powder 4-9% Natural Cocoa Powder 10-12% Alkalized Cocoa Powder 4-9% Alkalized Cocoa Powder 10-12% Alkalized Cocoa Powder 15.47% - 17.70% Physical Characteristics: pH - 7.49 - 7.70 Fineness: (%< 75m) - 99.78min, Moisture : 2.25 - 3.35, Coliform : Negative, Salmonellae : Negative, Shell Content : 1.75 % max Color up to standard Tasty Flavor, Shelf Life 24 months. Payment terms: - (T/T) : 50% after signing contract, rest of that after release Bill Of Lading - (L/C) : Full Irrevocable at sight against Bill Of Lading
Cocoa powders are the most concentrated source of cocoa color and taste. Cocoa powders enhance the flavor, color, texture and mouth feel of countless food products, which is why food manufacturers who care passionately about quality know that choosing the right cocoa powder for their applications is essential. Alkalized Cocoa Powder is produced by adding alkalizing agent in to the cocoa powder which reduces the Fat & acidic properties of the cocoa powder. It also increases the Solubility / Dilution capacity with other ingredients. Its widely used for Pastries, Chocolates, Cakes manufacturing. FREE SAMPLE AVAILABLE. Payment Terms: L/C.
Cocoa powder 25kg/bgs
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
